Youssef Al Flitani Email and Phone Number

• Develop and execute a long-term strategic vision for the company, including product development, marketing and branding, and overall growth and expansion.• Develop and maintain relationships with suppliers, including cocoa bean farmers and other raw material providers, to ensure consistent and high-quality product sourcing.• Oversee the product development process, including recipe development, packaging design, and quality control measures.• Work closely with the company's marketing team to create effective marketing and branding strategies that drive sales and promote the company's products.• Manage the company's finances, including budgeting, forecasting, and financial reporting, to ensure that the company is profitable and financially stable.• Lead the company's team of employees, including hiring, training, and performance management, to ensure that everyone is aligned with the company's vision and mission.• Cultivate relationships with retail and wholesale partners to expand the company's distribution channels and increase its revenue streams.• Identify and pursue opportunities for growth and expansion, including international markets and new product lines.• Stay current with industry trends and best practices, using this knowledge to continuously improve the company's products and operations.• Develop and maintain positive relationships with customers, including responding to customer inquiries and addressing any concerns or issues that arise.• Represent the company at industry conferences, events, and speaking engagements, promoting the company's brand and sharing its unique story and vision.• Remain actively involved in the production process, including tasting and approving all products before they are released to the market.• Act as the public face of the company, embodying its values and mission and inspiring others to join the company's journey.

• Develop and implement a creative and innovative menu that showcases the restaurant's unique concept and cuisine, utilizing the freshest and highest-quality ingredients available.• Train and lead a team of culinary professionals, inspiring them to achieve the highest levels of excellence in their work and promoting a culture of teamwork and collaboration.• Manage all aspects of the kitchen, including inventory, ordering, food and labor cost controls, and equipment maintenance, ensuring that all operations run smoothly and efficiently.• Ensure that all dishes are prepared to the highest quality standards, meeting customer expectations and maintaining consistency with the restaurant's vision and brand.• Continuously innovate and refine menu items, using feedback from customers, staff, and industry trends to create new and exciting culinary offerings.• Foster strong relationships with local farmers, purveyors, and vendors, sourcing the freshest and most unique ingredients available to create memorable and delicious dishes.• Train and mentor junior staff members, promoting a culture of learning and development that enhances the team's culinary skills and expertise.• Maintain a clean and organized kitchen environment, ensuring compliance with all health and safety regulations and best practices.• Collaborate with the restaurant's management team to develop and execute strategies to improve profitability and enhance the guest experience.• Continuously research and explore new culinary trends, techniques, and ingredients, bringing inspiration and fresh ideas to the restaurant's menu and cuisine.• Act as a positive representative, promoting brand and vision through media appearances, culinary events, and other marketing initiatives.

• Collaborate with the Executive Chef to develop and execute seasonal menus that showcase local and global flavors and ingredients, using modern techniques and creative presentations.• Manage and train a team of culinary professionals, overseeing the daily operations of the kitchen and ensuring that all food production meets the highest quality and safety standards.• Continuously innovate and refine menu items, incorporating feedback from customers, staff, and industry trends to create unique and memorable dining experiences.• Develop and implement training programs to enhance the culinary skills and knowledge of the kitchen staff, fostering a culture of continuous learning and development.• Oversee inventory and purchasing of all kitchen supplies and ingredients, optimizing costs and minimizing waste while maintaining high-quality standards.• Manage food and labor costs, developing and executing strategies to improve profitability while maintaining exceptional quality.• Foster strong relationships with local purveyors and vendors, sourcing the freshest and highest-quality ingredients to create unique and flavorful dishes.• Ensure compliance with all health and safety regulations, maintaining a clean and organized kitchen environment.• Act as a positive representative of the hotel, working collaboratively with other departments to create a seamless and exceptional guest experience.

• Create and implement a zero-waste kitchen program that focuses on reducing food waste, repurposing leftovers, and composting food scraps to promote sustainability and reduce the company's environmental impact.• Establish and maintain strong relationships with local and international culinary experts, enabling the company to stay at the forefront of culinary trends and techniques and continuously improve its food and beverage program.• Develop and implement a culinary innovation program that encourages chefs to experiment with new flavors, ingredients, and techniques to create unique and memorable dining experiences for customers.• Oversee the company's kitchen garden and greenhouse, managing the growth and harvesting of fresh herbs and vegetables for use in daily kitchen operations.• Collaborate with local charities and non-profit organizations to donate leftover food and support those in need in the community.• Manage the company's food and beverage budget, ensuring that expenses are controlled and allocated effectively to maximize profitability while maintaining the highest quality standards.• Create and implement a company-wide safety training program that promotes a culture of safety and health in the kitchen, emphasizing the importance of proper food handling, hygiene, and safety protocols.• Foster a culture of teamwork and collaboration in the kitchen, promoting open communication, respect, and trust among all kitchen staff.• Conduct regular research and development trips to explore new culinary trends, flavors, and techniques, bringing back inspiration and ideas to enhance the company's food and beverage program.• Organize regular culinary events, such as cooking classes, pop-up restaurants, and culinary tours, that promote the company's brand and provide customers with a unique and engaging experience.

• Develop and execute creative and unique Arabic and Western food concepts that reflect the hotel's brand and vision, while also meeting guest preferences and expectations.• Design and implement innovative and interactive food presentations and displays, such as live cooking stations, chef's tables, and food pairing experiences, to enhance guest engagement and satisfaction.• Continuously monitor and analyze guest feedback and market trends to adjust and improve Arabic and Western food offerings and services accordingly.• Manage and oversee food and beverage inventory and purchasing processes, ensuring that all products are of high quality, sourced ethically, and cost-effective.• Establish and maintain strong relationships with local and international suppliers and vendors, negotiating contracts and terms to maximize cost savings and quality assurance.• Foster a culture of continuous learning and development among the food department team, providing regular training, coaching, and feedback to enhance their skills and expertise.• Collaborate with the hotel's sustainability and CSR teams to ensure that Arabic and Western food department practices are aligned with environmental and social responsibility objectives.• Coordinate with the hotel's events and banquets teams to provide customized and creative Arabic and Western food experiences for weddings, conferences, and other special occasions.• Actively participate in industry events, competitions, and associations to stay abreast of the latest food trends and best practices, and to promote the hotel's Arabic and Western food offerings and services.

• Collaborate with the Executive Chef to create seasonal menus that incorporate locally-sourced and sustainable ingredients, highlighting the hotel's commitment to environmental responsibility and community support.• Oversee the hotel's kitchen garden, ensuring that produce is grown, harvested, and utilized in the most efficient and sustainable manner.• Manage and mentor junior kitchen staff, providing training and support to develop their culinary skills and knowledge.• Continuously research and experiment with new culinary techniques, trends, and ingredients to inspire creativity and innovation in the kitchen.• Foster a positive and collaborative team environment in the kitchen, promoting open communication and constructive feedback to drive continuous improvement and excellence in food quality and service.• Ensure that all food preparation and cooking processes are carried out with the highest level of hygiene, sanitation, and safety standards, and that all kitchen equipment is properly maintained and serviced.• Monitor food cost, inventory levels, and ordering supplies to maintain budget and inventory control while minimizing food waste.• Work closely with other hotel departments, such as banquet, room service, and restaurant teams, to ensure seamless and exceptional food service experiences for guests.• Provide support to other hotel departments as needed to ensure overall guest satisfaction and a memorable stay at the Ebla Hotel.

• Assist the Executive Chef in planning menus and creating dishes that are visually appealing and meet customers' tastes and dietary requirements.• Prepare and cook meals and ensure that all dishes are of a consistently high standard.• Assist in managing the kitchen staff and ensure that all kitchen operations run smoothly and efficiently.• Maintain a clean, organized and well-stocked kitchen and storage areas.• Ensure all kitchen equipment is maintained, cleaned and serviced in line with health and safety regulations.• Assist in monitoring food cost, inventory levels and ordering supplies to maintain budget and inventory control.• Attend meetings with other department heads to coordinate activities across the hotel.• Provide support to other departments in the hotel as needed.